Asparagus SoupEmeril Lagasse
Yield: 8-12 servings
3 lb fresh asparagus
8 cups chicken stock
4 Tbsp unsalted butter
1 C minced shallots
1 C minced leeks, whites only
1 Tbsp minced garlic
½ tsp salt
¼ tsp ground pepper
½ C créme fraîche or heavy cream
¼ C finely grated Parmesan garnish
- Trim and reserve 1-1½" attractive asparagus tips. Cut the woody stem ends and reserve. Cut the remaining tender stalks into ½-inch pieces.
- In medium pot, bring the stock to a boil. Add the tough woody stems. lower the heat and simmer to infuse with asparagus flavor, 20-30 minutes. Remove stems with slotted spoon and discard.
- Add the decorative tips to the stock and blanch until tender, 1 - 1½ min. Remove with a strainer and refresh in an ice-water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
- In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for about 2 min. Add the reserved broth and simmer until the asparagus is very tender, 15 - 20 min. Remove from heat.